Evaluation of the anti-inflammatory activity of gels with ethanolic extract of baccharis macrantha (Chilco)

In the present research, the anti-inflammatory activity of gels with ethanolic extract of baccharis macrantha collected in the community of Llucud Alto, Chimborazo Province, Ecuador was evaluated. The maceration method was used to obtain the ethanolic extract, executing the phytochemical screening with it and determining the secondary metabolites that produced the anti-inflammatory property. Consequently, the concentrated extract was obtained through the lyophilizer, which was used for the preparation of the gels at 10%, 15%, and 18.75%, to which quality control was performed, determining physicochemical characteristics and microbiological control. The anti-inflammatory determination was evaluated by measuring the plantar edema induced with 0.5% carrageenan in 36 male mice, separated into 6 groups of 6 mice, where they were then treated with positive groups (1% diclofenac and 5.5% naproxen) and the prepared gels, making measurements every hour for 6 hours. For the statistical analysis, the ANOVA test of the Minitab program was used, in which a significant difference was identified among the 6 groups. Therefore, due to this difference, the Tukey test was used, resulting in the 18.75% gels and 5.5% naproxen having a difference with the other groups, having greater anti-inflammatory power. It is concluded that certain secondary metabolites of the leaves of baccharis macrantha are responsible for the anti-inflammatory property of the prepared gels, with the 18.75% gel having a high anti-inflammatory power. Keywords: Baccharis macrantha; Inflammation; Gel; Ethanolic extract; Anti-inflammatory; Carrageenan-induced plantar edema